Malai Boti vs Tikka Boti

Tikka boti: red, sharp, smoky

Tikka boti is marinated in yoghurt, red chilli, ginger-garlic, lemon and tikka masala. On the grill the yoghurt chars and the chilli deepens, giving the classic red-brown colour and a tangy heat.

It is the most popular boti in Punjab for a reason: it stands up to naan, raita and a squeeze of lemon, and it tastes of the grill.

Malai boti: white, soft, mild

Malai boti is marinated in cream, yoghurt, cheese or cashew paste, white pepper and green chilli. The dairy tenderises the chicken so it stays soft, and the surface takes on a gentle golden char instead of a red crust.

It is the choice for children and anyone who wants grilled chicken without chilli heat.

Malai boti is marinated in cream, yoghurt, cheese or cashew paste, white pepper and green chilli. The dairy tenderises the chicken so it stays soft, and the surface takes on a g…

And Afghani tikka boti?

Afghani boti sits between the two: a creamy, green-chilli and black-pepper marinade with less red chilli than tikka and more pepper bite than malai. It is our signature boti and comes in portions of six pieces.